Sour mash is a process in the distilling industry that uses material from an older batch of mash to start fermentation in the batch currently being made, analogous to the making of sourdough bread. The term sour mash can also be used as the name of the type of mash used in that process, and a whiskey made using this process can be referred to as a sour mash whiskey. Sour mash does not refer to the flavor of the whiskey, as is sometimes thought.

Tennessee whiskey is straight bourbon whiskey produced in Tennessee. Most current producers of Tennessee whiskey disclaim references to their products as “Bourbon” and do not label them as such All current producers are required by Tennessee law to produce their whiskey in Tennessee and, with one exception, to also use a filtering step known as the Lincoln County Process prior to ageing the whiskey.

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